Mettbrötchen: Roll with raw minced pork and onions.
Mettbrötchen is a traditional German delicacy, especially popular as a snack or appetizer. It consists of a fresh, crusty bread roll generously spread with seasoned raw minced pork, akin to steak tartare. The Mett is typically seasoned with salt, pepper, and sometimes caraway seeds to enhance its flavor. Finely chopped onions provide a crunchy contrast and a pungent kick to the dish. This simple yet bold creation is a staple in German cuisine, often enjoyed with a cold beer. It is important to procure the freshest, high-quality pork from trusted sources when preparing Mettbrötchen to ensure safety and the best flavor.
Welcome to an authentic taste of Germany! In this recipe, inspired by the culinary stylings of Wurst Circle on their YouTube channel, we're diving into the world of German Mett. Traditionally enjoyed in the Thuringia region of Germany, Mett is a raw pork spread seasoned to perfection with just the right balance of spices. Our Thuringian variation promises a deliciously rustic and unique flavor that will transport you straight to the cobbled streets of Germany. Perfect for a bold appetizer or a hearty snack!
Ingredients:
- 500 g fatty pork belly
- 500 g lean pork meat (ensure the overall fat content to be about 25%)
- 2 tsp salt
- 1 tsp white pepper
- 1/2 tsp black pepper
- 1/4 tsp ground mace
- 1/2 tsp ground cumin (optional, can be skipped)
- Additional spices to taste (optional): paprika, allspice
For Serving:
- Pickled cucumbers, to taste
- Sliced onions, to taste
- Fresh egg yolk (ensure it's from a safe source to consume raw)
- Crusty bread, for serving
Prep Time: 15 minutes
Freeze Time: 1-2 hours
Cook Time: N/A (since this is a raw preparation)
Total Time: 1 hour and 15 minutes to 2 hours and 15 minutes
Equipment: Meat grinder, bowl, knife, cutting board
Servings: 6-8
Instructions:
1. Begin by slicing your fatty pork belly and lean pork meat into strips or cubes that will easily fit through the opening in your meat grinder.
2. Transfer the sliced meat to a tray or dish and place in the freezer for 1 to 2 hours until the meat pieces are semi-frozen. This will help with a more consistent grind.
3. Set up your meat grinder with the smallest perforated disc attached. If you prefer a coarser texture to your Mett, use a medium perforated disc instead.
4. Grind the semi-frozen meat through the grinder once, catching it in a clean bowl below.
5. Sprinkle salt, white pepper, black pepper, mace, and cumin (if using) over the ground meat. You may also add paprika or allspice to your taste at this stage.
6. Mix the spices and meat thoroughly with clean hands. There are two options to consider here:
a. For a firmer, more sausage-like texture that holds well together, mix vigorously until a strong binding is formed.
b. For a softer and fluffier spread, mix until the spices are evenly distributed but the meat still retains a crumbly texture.
7. Serve the Mett immediately with pickled cucumbers, sliced onions, and a fresh egg yolk on top if desired. This combination is traditional and highlights the flavors beautifully. Spread on crusty bread, sprinkle with a bit more salt and pepper, and enjoy!
Cooking Tips:
- Ensure to buy meat from a reputable source that guarantees freshness and quality, as the Mett is served raw.
- If the texture is too crumbly when spreading, mix the meat a little more to help it bind together.
- Always store any leftovers in the refrigerator and consume them quickly, as raw meat should not be kept at room temperature.
Attribution:
This recipe is inspired by Wurst Circle. Check out their YouTube channel for more delicious sausage and meat recipes: https://www.youtube.com/@WurstCircle
#germanfood #raw #wurst #authentic
YouTube channel - Wurst Circle: https://www.youtube.com/@WurstCircle
Mettbrötchen: Roll with raw minced pork and onions.
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